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How to put a logo on a cake

post #1 of 21
Thread Starter 
What ways do you use to put a specific logo on a cake? I've read about the frozen bc transfer. Are there other tricks or tips you can give to do this? ty
post #2 of 21
Thread Starter 
this is what i think i want to put on the cake
http://www.victorystore.com/MLB%20Products/images/cards-bird-updated.gif
post #3 of 21
You can use piping gel. It's clear or you can colour it. Print a reversed image of the logo (you'd select t-shirt transfer in your printing preferences) and trace it with the piping gel. Flip it over onto to cake and you have an outline to fill in.

Edited to add: for that logo I would rather do a FBCT.
~~Casey

So long and thanks for all the fish!
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~~Casey

So long and thanks for all the fish!
Reply
post #4 of 21
I'd definitely go with the FBCT. I've done four and they've all turned out great. There's a CC tutorial I would definitely read. It includes a link to a long discussion thread that includes lots of tips.
post #5 of 21
Thread Starter 
Oh I have to print a REVERSE logo?
I hadn't thought of that. How do I reverse it?
post #6 of 21
I personally would do it in royal icing....only because I've tried the FBCT and just wouldn't come out right. Plus with royal icing you don't have to worry about whether your red will bleed into the white. The first time I did royal icing it turned out great, you just have to make sure you use a tooth pick or paint brush to make sure you don't have any places without color. Good luck with whatever method you go with.
post #7 of 21
Thread Starter 
csmoore, do you mean just freehanding the picture onto the cake with royal icing?
post #8 of 21
Depending on how big you want it to be, you could also do a chocolate transfer which is almost identical to FBCT except you're using chocolate. It's easiest with candy melts - you could buy white and add candy color to them. Then you pipe the outline of your design as well as the fine details, let that set, and then fill in. There are a bunch of tutorials on chocolate transfers in the forums. You could do it as big as you want but chocolate tends to be fragile / brittle so you'd need to make it nice and thick so it doesn't break when you're putting it on the cake. Chocolate transfers, too, need to be piped "in reverse" meaning that if you didn't reverse your image, when you flipped over your transfer it would be the opposite of what you piped.
post #9 of 21
i think she meant with the same method as a fbct. you can also do it with colored candy melts or colorflow (basically a thinned royal icing) . have a reversed image and then cover w/ parchment paper and pipe away!
post #10 of 21
Take it to photo manipulation program and choose the mirror function. I did this for you with photoshop. Is it the right size?
LL
post #11 of 21
No I mean tape the picture down on a cookie sheet, tape a piece of wax paper down over top of the picture, and then trace it with your royal icing. Do the outline first and allow it the dry completed, then do the red and I would do the white last. I let mine dry overnight. It will dry hard. There is a very simple royal icing recipe in the recipe section...it only calls for water, sugar and egg white powder...let me see if I can find it for you.
post #12 of 21
Quote:
Originally Posted by midwestmom

Oh I have to print a REVERSE logo?
I hadn't thought of that. How do I reverse it?



if you don't have a photo program, when you go to print it, you can choose the printer properties and there should be an option (probably in a drop-down box) to choose t-shirt transfer. that will print it out backwards.
.:. jessica .:.

Saltbox Cakes
www.SaltboxCakes.com

married to tyler since 06.21.03

mother to alexander james and jonathan patrick born 09.14.05
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.:. jessica .:.

Saltbox Cakes
www.SaltboxCakes.com

married to tyler since 06.21.03

mother to alexander james and jonathan patrick born 09.14.05
Reply
post #13 of 21
post #14 of 21
Hello!

Another option is to use Toba Garrett's Glaze. You outline the image, then flood-kind of like color flow, except you do it directly on the cake. If you look at my pictures, most of the sheet cakes are done this way. I have a Logo that I did with it also, see the "corporate cake", a cake I did for a bank.

Julie icon_smile.gif
post #15 of 21
kitywompus-
I love the look of the glaze! Do you use royal or stiff buttercream for the outline? Do you have to worry about the glaze overflowing the outline, or does it move slowly?
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